With layers of delicious pumpkin and streusel, this Pumpkin Coffee Cake is what fall dreams are made of. Perfect for breakfast and dessert!
If you’ve been following along with my website for any length of time, then you absolutely know I love all things pumpkin.
This Pumpkin Coffee Cake is one of my favorites breakfasts/desserts. With the streusel inside and on top, you have a delicious texture and flavor contrast throughout.
I’m a firm believer that there should be no seasons for certain things, and pumpkin is one of them. I can eat it all year long and I do.
If your kids love pumpkin, this is one recipe that they will also get behind! My kids gobble it down like there is no tomorrow.
Crumbly, moist, tender and just all around perfect in my opinion, you really cannot go wrong with this Pumpkin Coffee Cake.
If you have been looking for more pumpkin recipes to add to your recipe box, this one is it!
Some of my other favorite pumpkin recipes that we have on our site include: Pumpkin Cupcakes, Pumpkin Bars and Pumpkin Truffles.
WHY THIS RECIPE WORKS:
- With pantry staple or easy to find ingredients, this comes together quickly.
- Easily double this recipe to make more to have on hand, for guests or to save for later.
- Top it off with a powdered sugar glaze for even more perfection.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Pumpkin puree
Granulated sugar
Vegetable oil
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Pumpkin pie spice
Dark brown sugar
Unsalted butter
HOW TO MAKE A PUMPKIN COFFEE CAKE, STEP BY STEP:
- Preheat oven to 350 degrees F.
- Prepare an 8×8-inch pan with parchment paper and lightly grease with non-stick cooking spray. Set aside.
- Add pumpkin, sugar, oil and vanilla extract to a large mixing bowl and mix until combined.
- Mix in eggs.
- In a separate mixing bowl, add flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice, then whisk together.
- Add flour mixture to pumpkin mixture in batches and gently mix until just combined.
- Prepare streusel topping by adding ingredients to a small mixing bowl and cut the butter in using a fork or pastry cutter until it comes together into coarse crumbs.
- Spread half of the cake batter in prepared pan, sprinkle half of crumble onto batter layer
- Top with remaining batter and then with remaining streusel crumble.
- Bake in preheated oven for 36-38 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool slightly, then cut and serve warm.
DO I HAVE TO PUT THE STREUSEL IN THE MIDDLE?
While this makes for amazing flavor and texture contrast, if you do not want to put it in the middle you do not have to.
If you are not going to put it in the middle then I suggest making half of the streusel recipe.
CAN I ADD ANYTHING TO THE TOP OF THIS PUMPKIN COFFEE CAKE?
Yes! We often make a powdered sugar glaze and drizzle that on top if we want a little more sweetness.
You can also dust it with some plain powdered sugar or drizzle with some warm chocolate sauce.
CAN I ADD ANYTHING TO THE BATTER?
If you want to add a little more to this Pumpkin Coffee Cake Recipe then why not add some other ingredients to the batter! Some ideas include:
- Chopped nuts
- Mini chocolate chips
- Diced fruit such as bananas or apples
- Raisins
- Craisins
- White chocolate chips
- Peanut butter chips
- Toffee Bits
WHAT IS THE TEXTURE OF THIS COFFEE CAKE?
Like all coffee cakes should be, this is both moist and dense. It is not a light and fluffy cake.
You also have the crunchy texture of the streusel to add to the mix. Great to go with ice cream of coffee!
HOW TO STORE:
This can be stored in an airtight container where it will keep on the countertop for 2 days or in the refrigerator for up to 4 days.
You can also freeze this Pumpkin Coffee Cake. Place in a freezer container and it will keep in the freezer for up to 3 months.
To defrost, place on the countertop until thawed. You can warm in the microwave until just heated.
TIPS AND TRICKS:
- You can omit the streusel in the middle, just make half the streusel.
- Easily double this recipe to serve more people.
- Add ingredients to the batter, see above for some ideas.
- Top with a powdered sugar glaze, powdered sugar sprinkle or a drizzle of chocolate.
- This can be frozen, see above on how to do that.
- This is great for breakfast or dessert so pair with coffee or even your favorite ice cream.
- With a moist and dense texture with a crunchy streusel, it is perfect.
Lover of pumpkin? Can’t decide between breakfast and dessert? This Pumpkin Coffee Cake will help you out on all those things.
If you like this recipe you might also like:
If you’ve tried this PUMPKIN COFFEE CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pumpkin Coffee Cake
Ingredients
Cake:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour spooned and levelled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Streusel:
- ½ cup all-purpose flour
- ½ cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter cold and cubed
Instructions
- Preheat oven to 350 degrees F.
- Prepare an 8×8-inch pan with parchment paper and lightly grease with non-stick cooking spray. Set aside.
- Add pumpkin, sugar, oil and vanilla extract to a large mixing bowl and mix until combined.
- Mix in eggs.
- In a separate mixing bowl, add flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice, then whisk together.
- Add flour mixture to pumpkin mixture in batches and gently mix until just combined.
- Prepare streusel topping by adding ingredients to a small mixing bowl and cut the butter in using a fork or pastry cutter until it comes together into coarse crumbs.
- Spread half of the cake batter in prepared pan, sprinkle half of crumble onto batter layer
- Top with remaining batter and then with remaining streusel crumble.
- Bake in preheated oven for 36-38 minutes or until a toothpick comes out clean.
- Remove from oven and allow to cool slightly, then cut and serve warm.
Notes
- You can omit the streusel in the middle, just make half the streusel.
- Easily double this recipe to serve more people.
- Add ingredients to the batter, see above for some ideas.
- Top with a powdered sugar glaze, powdered sugar sprinkle or a drizzle of chocolate.
- This can be frozen, see above on how to do that.
- This is great for breakfast or dessert so pair with coffee or even your favorite ice cream.
- With a moist and dense texture with a crunchy streusel, it is perfect.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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